Food Products & Processing SystemsCategory: Agriculture, Food & Natural Resources
This course explores the history and evolution of food products, along with the processing methods that have arisen to feed an ever-growing world population.
Students study specifics in a wide spectrum of food product topics, from early methods of preservation to technological advancements in packaging, regulations in labeling, and marketing trends. The course prepares students for a variety of possible educational and career pathways in the food industry. Students learn industry terminology in each area of the overall system, from “farm to fork” to vertical integration to smart packaging.